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作 者:卢志阳 涂东堃 雷艳平 徐径馨 郑宝东[1] 田玉庭[1] LU Zhiyang;TU Dongkun;LEI Yanping;XU Jingxin;ZHENG Baodong;TIAN Yuting(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
机构地区:[1]福建农林大学食品科学学院,福建福州350002
出 处:《福建农林大学学报(自然科学版)》2023年第3期415-422,共8页Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基 金:福建农林大学科技创新项目(CXZX2020154D)。
摘 要:研究了微波作用下不同无机盐离子(Na^(+)、K^(+)、Mg^(2+)、Ca^(2+)、Cu^(2+))对莲子淀粉结构特性和理化性质的影响.结果表明:无机盐离子会影响莲子淀粉的介电特性进而导致其在微波作用下的性质产生变化;微波作用下无机盐离子使部分淀粉颗粒出现不同程度的凹陷和变形;微波作用下,淀粉晶型由C型转变为A型,Na^(+)和K^(+)导致其结晶度增大,Mg^(2+)、Ca^(2+)和Cu^(2+)导致其结晶度下降,短程有序结构和热焓值的变化趋势与结晶度一致;经80℃水浴加热,微波作用下含有无机盐离子的淀粉膨胀度进一步下降.本研究结果可为微波作用下无机盐离子对淀粉理化性质的改善和应用提供依据.The effects of different inorganic salt ions(Na^(+),K^(+),Mg^(2+),Ca^(2+)and Cu^(2+))on the structure and physicochemical properties of lotus seed starch were investigated under microwave irradiation.The results indicated that inorganic salt ions affected the dielectric properties of lotus seed starch,and thus led to the changes in its properties under microwave irradiation;some starch granules underwent various degrees of depression and deformation as a result of inorganic salt ions under microwave irradiation;the crystalline type of lotus seed starch was altered from C-type to A-type,and the crystallinity was increased by Na^(+)and K^(+)but decreased by Mg^(2+),Ca^(2+)and Cu^(2+).The change trends of short-range order and gelatinisation enthalpy were consistent with that of crystallinity.After heating by water bath at 80℃,the expansion degree of starch containing inorganic salt ions was further reduced under microwave irradiation.These results can provide a new theoretical basis for the application of inorganic salt ions on the improvement of starch physicochemical properties under microwave irradiation.
关 键 词:莲子淀粉 无机盐离子 微波作用 结构特性 理化性质
分 类 号:TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]
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